Last weekend I was at a fall festival in downtown Morristown. Despite the temperature being in the high 80’s, it was a wonderful way to spend a Sunday. All the restaurants had little tents, serving street-food versions of their most popular dishes, while there were numerous other organizations and groups to check out. My favorite wine shop was doing a pumpkin beer tasting that Nick was all over, and I watched because beer just isn’t my thing. I’m a red wine girl. Period.
But all the pumpkin beer, fall leaves, and hot apple cider really put me in the mood of the season (despite it being a freakishly hot, high 80’s fall day). How can you not crave everything pumpkin and apple this time of year?! Looking back to my last fall recipe vault, I saw I shard my recipe for apple and pumpkin baked donuts. It seems this I have to do one post this time of year that covers both my apple and pumpkin cravings at the same time.
Today I give you apple spice and pumpkin goat cheese coconut oil croissants. All my friends and family rave about my coconut oil croissants, so I decided to dress them up for the fall. I paired apple with cinnamon and toasted walnuts, while I gave pumpkin a flavor boost with tangy goat cheese and maple syrup. Overall, these croissants scream fall and are a labor of love for everyone who eats them. Spread a little fall festive joy with this healthier version of a timeless classic.
ps. I made a few chocolate filled croissants because they are Nick’s favorite. Chocolate is always in season, just saying:)
Apple Spice and Pumpkin Goat Cheese Coconut Oil Croissants
Recipe for coconut oil croissants
For the apple spice filling:
Makes enough filling for 1/2 the croissant dough
1 apple, cored and sliced thin (peel if not using organic)
1 Tbsp coconut oil
2 tsp cinnamon
2 tsp maple sugar + more for sprinkling (or coconut sugar, brown sugar)
1/2 cup toasted walnuts, chopped
Heat the coconut oil over medium heat. Add the apples, cinnamon, and sugar and reduce the heat to low and put a cover on the pan. Cook for 10 minutes, or until the apples are tender.
To make the croissants, follow the directions of rolling out the dough until you cut the dough into 6 rectangles. Cut three of those in half again so you are left with 6 smaller squares and cut each square diagonally. Add one or two cooked apple slices in the center of each triangle then sprinkle with toasted walnuts and maple sugar. Pinch two ends of the triangle together over the apple filling and place it on a prepared baking sheet.
For the pumpkin goat cheese filling:
Makes enough for 1/2 the croissant dough
1/3 cup pumpkin puree
2 ounces goat cheese
1 Tbsp ground flax seed
3 Tbsp maple syrup
1/2 tsp vanilla
3/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
dash sea salt
maple sugar (or coconut, brown sugar) for sprinkling
Whisk everything together and spread on each flat croissant. Sprinkle with maple sugar before rolling (roll the same way described in the coconut oil croissant recipe).